With spring coming here is a fresh, light menu to celebrate the coming of warmer weather. This recipe adds a little coolness of the citrus to the heat of the salmon. Offset the salmon with a crisp spinach salad to round out your meal.
- 4 skinless salmon fillets
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 oranges, peeled and sectioned
- 1 ruby red grapefruit, peeled and sectioned
- 1 jalapeno
- Juice and zest of one lime
- 1/4 cup virgin olive oil
- 3 tablespoons chopped, fresh cilantro
- Preheat grill to medium-heat
- Mix spices and rub salmon fillets evenly with the spices
- Chop the oranges and grapefruit and place in a medium-sized bowl. Stir in 1/4 teaspoon salt, pepper, jalapeno, lime juice and zest, olive oil and cilantro. Set aside.
- Grill salmon for 3 to 4 minutes on each side or until done.
- Serve the salmon topped with salmon.
Recipe from 28 Days of Clean Eating by Fall River Press